sgbarrows

yellowroe

debegone wrote:I just received my second order of Ty Caton in Austin and all my bottles had leaked. The same goes for my first order. My order of Field Blend arrives on Friday, but I don't hold out much hope. I was soooo looking forward to drinking these wines!

I think I'm done ordering wine for the summer.

I've been worrying about delivery in Houston also. My field blend will arrive tomorrow. Hope it is OK but our temps have been terrible. The trio arrived without a problem, thank goodness and that took 12 days on the road to get here. Now don't know if it is ruined because of the heat. The bottles were quite warm when they arrived. Does wine woot have a faster delivery service in the summer?

JanFP

yellowroe wrote:I've been worrying about delivery in Houston also. My field blend will arrive tomorrow. Hope it is OK but our temps have been terrible. The trio arrived without a problem, thank goodness and that took 12 days on the road to get here. Now don't know if it is ruined because of the heat. The bottles were quite warm when they arrived. Does wine woot have a faster delivery service in the summer?

Summer in Texas reeks. My Ty (backup trio) arrived yesterday, warm to the touch, but thankfully no leaks. It cooled down to room temp within an hour, so hoping all is OK.

eljefetwisted

thatguy314 wrote:el jeffe: since you're a spanish/rhone guy, do you have any thoughts on the white tempranillo clone that was released a few years ago? i've heard about it, but i haven't really seen any and am fairly curious about it.

My distributor is running late so I get a few minutes to catch up - really enjoying all the reports! I may have to hang out here regularly and add to my own education.

I had not heard of the clone or "mutant" - it sounds interesting to be sure! I'm going to have to ask our nursery guy about it (wouldn't be surprised to hear that he already has some cuttings working somewhere!)

BTW a "Blanco de Tempranillo" is just a Tempranillo Rosado - lots of those out there!

eljefetwisted

andyduncan wrote:Looks like tartrate crystals, possibly some sediment in there too. Neither are signs that there is a problem with the wine. Happens on a lot of nice wines. Wines that are filtered less or not at all (generally a good thing) tend to have more.

The cork looks pretty intact in your photo, was it just the "red part" near the wine that was crumbling or the whole thing? If it was just the end by the wine it could have just been more of those crystals formed on the cork.

That's it - both the Grenache and the *%#&@! are "throwing" some tartrates and sediment right now. They accumulate in the neck because we store the wine upside down in the warehouse. You can just pour out a little to wash the neck out (this also acts like a mini-decant, for what it's worth.)

eljefetwisted

tommythecat78 wrote:Hey eljefe...I know your living it up in Vegas right now (hatred growing), but if you can point me in the direction of some Chicagoland area wine shops that carry your juice it would be GREATLY appreciated.

Thanks

Your best bet would be to visit Lush Wine and Spirits. They likely have us at all locations but they may have different things in different stores.

LBISurfer2

Ok, hijack for one second... I received my first ever wine.woot that was actually wine this morning, the three pack of whites from Dry Creek. They came at about 10:50 PST (Im in San Diego) and all three were cold to the touch, so that was great. I just graduated college last weekend and only have one more month of living in SoCal, and one more month of being able to order wine from this fantastic site. In a month I am moving to Vernal Utah for a job doing archaeology and sadly Utah has crazy laws about alcohol. In the next few months I was gonna try to maybe find a woot-legger in Colorado, around Grand Junction specifically, so if anyone is in that area and willing to help out in the future, Im sure it will result in a friendship and some free bottles for helpin me out. So if anyone is in that area and wants to help, send me a PM? Thanks everyone, this really is an invaluable resource.

Gatzby

LBISurfer2 wrote:Ok, hijack for one second... I received my first ever wine.woot that was actually wine this morning, the three pack of whites from Dry Creek. They came at about 10:50 PST (Im in San Diego) and all three were cold to the touch, so that was great. I just graduated college last weekend and only have one more month of living in SoCal, and one more month of being able to order wine from this fantastic site. In a month I am moving to Vernal Utah for a job doing archaeology and sadly Utah has crazy laws about alcohol. In the next few months I was gonna try to maybe find a woot-legger in Colorado, around Grand Junction specifically, so if anyone is in that area and willing to help out in the future, Im sure it will result in a friendship and some free bottles for helpin me out. So if anyone is in that area and wants to help, send me a PM? Thanks everyone, this really is an invaluable resource.

-Chris
(Eagerly anticipating the DC 2 pack and the Twisted Oak)

Glad to hear your wines arrived in good condition. You might want to check the World of Wine Woot forum, as there are a number of Colorado wooters about. Not sure if any are near Grand Junction though; I've only met some of the Denver area ones.

eric9tx

eljefetwisted wrote:That's it - both the Grenache and the *%#&@! are "throwing" some tartrates and sediment right now. They accumulate in the neck because we store the wine upside down in the warehouse. You can just pour out a little to wash the neck out (this also acts like a mini-decant, for what it's worth.)

Gotta ask... why upside down?

213 wooted bottles

I saw this wino, he was eating grapes. I was like, "Dude, you have to wait." - Mitch Hedberg

ERMD

coynedj wrote:You need to move to Minnesota. It's been in the upper 60s lately, and my Ty arrived yesterday looking just fine. Of course, we do have to deal with 20 below in the winter, which is about the temperature at which Minnesotans stop wearing shorts. You win some, you lose some.

crusaderRabbit

As predicted, this wine was excellent with the meal which consisted of bacon-wrapped filet mignon (courtesy Omaha Steaks), green and wax beans with a cranberry-butter-herb sauce, and butter and herb mashed potatoes. I'm single so the beans were Birds Eye and the potatoes were Betty Crocker. I also used a cup of it to make a variation of my favorite Merlot Cream sauce (*%#&@!-ing Cream Sauce?), which I put over the potatoes and drizzled a little over the filet. It worked very well, and the smooth tannins, still not to my "monster truck" liking, did a good job of half-cleaning my mouth.

Bottom line, this wine is an excellent example of a California Rhône style blend. If you know and love true Rhônes, you might find it wanting in some ways. It's definitely a "New World" blend, especially after some time opening up when the leather gives way to the fruit. If you like Rhône blends of the new world, you'll find it squarely within your expectations and enjoy every sip. If you're new to Rhônes, this is a good starting point that will expose you to some of their idiosyncracies without drowning you in them. A solid effort and at under $17 a bottle, a good QPR with this offer.

MalcolmPX (a.k.a., iByron) Out!

Personally, I must say *I* like the "labRabbitry" title. One day I must enter a crusade for labRabbitry. And, MPX/IB, I liked the labRabbitry report also.

LBISurfer2

Gatzby wrote:Glad to hear your wines arrived in good condition. You might want to check the World of Wine Woot forum, as there are a number of Colorado wooters about. Not sure if any are near Grand Junction though; I've only met some of the Denver area ones.

gcdyersb

Decided to purchase the 3-pack as a first-time woot-er. Good mix of varietals, positive feedback on the wine, and significantly below retail price. Worth a shot!

Got a question for eljefe: do you try to time your shipping so it arrives during the week? I'm in SoCal and had it shipped to a business address that run 9-5, M-F. I'm mainly worried it'll get stuck someplace with poor climate control over the weekend if it goes out promptly Friday.

kylemittskus

LBISurfer2 wrote:Ok, hijack for one second... I received my first ever wine.woot that was actually wine this morning, the three pack of whites from Dry Creek. They came at about 10:50 PST (Im in San Diego) and all three were cold to the touch, so that was great. I just graduated college last weekend and only have one more month of living in SoCal, and one more month of being able to order wine from this fantastic site. In a month I am moving to Vernal Utah for a job doing archaeology and sadly Utah has crazy laws about alcohol. In the next few months I was gonna try to maybe find a woot-legger in Colorado, around Grand Junction specifically, so if anyone is in that area and willing to help out in the future, Im sure it will result in a friendship and some free bottles for helpin me out. So if anyone is in that area and wants to help, send me a PM? Thanks everyone, this really is an invaluable resource.

-Chris
(Eagerly anticipating the DC 2 pack and the Twisted Oak)

I love it! It's like prohibition all over again.
Congrats on the archeology job by the way.
Good luck with those blue laws!

"If drinking is bitter, change yourself to wine." -Rainer Maria Rilke

"Champagne is a very kind and friendly thing on a rainy night." -Isak Dinesen

themostrighteous

eljefetwisted wrote:Your best bet would be to visit Lush Wine and Spirits. They likely have us at all locations but they may have different things in different stores.

that's one cool cat: dude FOUND your Twisted Oak PS, and we're having it at CWWT#3 this weekend!!! if you email us a picture of you, i'll print it, attach it to a chair & we'll all pretend that you are right there w/ us! we'll be sure to post our impressions here after the fact.

duck833

Got three woot shipments in today, plus three cases of Oregon Pinot Noir's that I ordered last week. I have more coming and only have maybe room for two cases in my cellar. Glad summer is almost here (or I hope it is) because I am not buying anything more for awhile. I need to increase consumption to make more room!

Have two woots of Twisted Oak coming in, that is it until I clear out some space.

Go Ducks!!! - Wine at tailgaters is great, bring on UCLA this year at Autzen.

tarheel17

“So sorry I’m late, Mrs. Woot.”
*shuffles papers sheepishly*
“Let’s see, I have my homework assignment somewhere…”
*drops pencils, papers, random playing cards all over the floor*
“OK, OK, here it is. Really, I’m sorry I didn’t get it done in time….maybe you could give me an extra credit sort of thing to do later?”
*slinks back to desk and slouches as low as possible, avoiding the glares from her classmates and teacher…*
--------------------------------------
EDIT:The 2005 Twisted Oak *%#&@! was tasted. Please don't take off too many points....

Ahem. So, tonight I raced back (inasmuch as anyone can race back through rush hour traffic) home to taste my labrat bottle. Since I am late to post, I decided to do a three part analysis (you know, for extra credit and all that…). Follow along if you will.

PART ONE: How the wine does by itself (or, what to do while you wait for dinner)
I popped the cork, started some laundry, ran on the treadmill for 30 minutes, showered, and 1.5 hours later, poured myself a glass. This is my version of lazy-gal’s-decanting.
I swirled and sniffed and I got a little rubber dust, and some overripe blackberries. Nice.
On the palate I got my first EVER taste of smoked meats (in wine, that is). I hear that description often for certain red wines, but I’m happy to say that for the first time EVER in my 2-year taking-wine-seriously career, this blend has finally given it up. To my very own personal olfactory bulb. This is very exciting to a wine geek like me. Besides that, I noticed a rich midpalate, very smooth, that transitions perfectly to the finish with just a hint of spice. My only complaint at this point was that the finish was a tad too ‘hot’ (alcoholic) to me.

PART TWO: How the wine does with food (or, how to best disguise my wine addiction with an appearance of normalcy)
Having been out of town since Monday night, there wasn’t a whole lot to choose from in the dinner department. So I settled for leftovers of what appear to be a Black Bean Mango Barley dish (obviously, not something I made). The dish itself is sweet, but a tad bland. Now, I am always hesitant to pair wine and food. Always. No matter what anyone says, I usually do not enjoy wine and food together. I’d say 90% of ‘accepted wine pairings’ (like shiraz and dark chocolate, or chianti and spaghetti with tomato sauce) I don’t like. This is perhaps because I am a slight supertaster (yep, took the test and everything) or maybe I just like my wine unadulterated. Who can tell.
Anyway, I can count on both hands the number of times that I have truly felt that the food enhanced the wine and vice versa in my dining experience (30 years, for you nosy types). So imagine my surprise when I discovered that THIS wine and THIS dish, went hand and hand like PB&J. I was so excited I wolfed everything down and guzzled my first glass with naught but a few notes, which were:
This wine is GREAT with food, it brings out the sweetness of the dish with its contrasting sour and earthiness. Meanwhile, the alcoholic finish completely disappears. I can’t get enough of it!

PART THREE: How the wine does against a contender (or, how to irritate your building manager by recycling way too many glass bottles each week)
In the kitchen, I found a bottle of Il Tarocco Chianti Classico 2005 on the counter. No telling how long it’s been open – my husband is not at home right now to query. I did not buy it, nor have I ever seen it before. I’m guessing it’s about a $10 bottle, but don’t’ know for sure.
Anyway, when a wine geek like me sees two open bottles on the counter, there is only one recourse: pit them against eachother! Who cares if one is sangiovese, and one is a Spanish blend. It matters not to the nerdy girl in the first row.
What I found was that the Twisted Oak retained it’s lovely charred sausage personality, complete with bloody fruit and even some stone and dirt (which I hadn’t noticed before). The Chianti? Well, let’s just say the fruit flavors were AWOL, and it was a sour, sour, SOUR experience. I’m back on the TO and sucking it down happily.

Thanks to everyone for reading this entirely too long post. And most of all, thanks to el jefe for making such great wine! This is not some mass-marketed fruit bomb with zero personality (but big bahonkas). This is the real deal. The kind you take home to marry. This wine is in it for the long haul.

themostrighteous

tarheel17 wrote:Ahem. So, tonight I raced back (inasmuch as anyone can race back through rush hour traffic) home to taste my labrat bottle. Since I am late to post, I decided to do a three part analysis (you know, for extra credit and all that…). Follow along if you will.
...
Who cares if one is sangiovese, and one is a Spanish blend.

MarkDaSpark

Someone has to put WD's kids thru college, but why does it have to be me! *This post is for purposes of enabling only, and does not constitute any promise of helping pay for said enabling. It does indicate willingness to assist in drinking said wine.

LBISurfer2

kylemittskus wrote:I love it! It's like prohibition all over again.
Congrats on the archeology job by the way.
Good luck with those blue laws!

Hopefully I'll find someone, somewhere to help! Anyway thanks! I am really excited to take this job, hopefully i'll be able to pursue it back to SoCal and the wooter-friendly laws. BTW I had the DC 2006 Fume Blanc tonight and it definitely ranks among my favorite whites ever. Went great with grilled sea bass

tommythecat78

Unfortunately I had to bust my order down to 2, but I am glad I was able to do that. Thanks eljefe for the great participation. Unless of course your wines suck and I have to "pay you a visit" out there in Cali. From what I have read though, that should definitely not be a problem.

Heelacious

New fuy here. Quick question: Is it possible to order here and have shipping delayed until it's not hot enough to fry an egg outside? Arizona is not wine friendly these days. (Unfortunately, shipping to work is not an option right now.)

cheron98

New fuy here. Quick question: Is it possible to order here and have shipping delayed until it's not hot enough to fry an egg outside? Arizona is not wine friendly these days. (Unfortunately, shipping to work is not an option right now.)

Thanks.

I think WD generally keeps an eye on the weather, country-wide, so as to time shipping appropriately. And if that means holding shipping for a bit, then so be it.

UbiDubi

New fuy here. Quick question: Is it possible to order here and have shipping delayed until it's not hot enough to fry an egg outside? Arizona is not wine friendly these days. (Unfortunately, shipping to work is not an option right now.)

Thanks.

Per WineDavid:

"We are in "quasi-summer" shipping mode now. Meaning, we are watching the weather, timing the shipments to be in constant transit (movement is our friend) and starting with some refrigeration to certain lane segments. i will be communicating further soon on "full fledged" summer shipping mode.

themostrighteous

now THAT is good detective work. i focused on the "Spanish" label, though the Tempranillo here is admittedly only slightly blended. i take my hat (well, OK, my baseball cap) off to your superior investigative skills.

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